Ganache Squares recipe

These chilled morsels have crushed biscuits, raisins and thick luscious chocolate; they can be decorated
with any seasonal fruit — gourmet
class but so easy to make!
Serves 10
200 gm – Marie biscuits (crushed into very tiny pieces)
1/4 cup black raisins, 200 gm – cooking chocolate (chipped)
100 gm – cream, 1/2 tsp – vanilla essence, 3-4 – strawberries or 1 kiwi

1. Crush biscuits and mix essence with it. Add raisins.

Heat cream on very low heat in a heavy bottomed pan. Add chipped chocolate to it. Mix it well till
chocolate melts. Remove from fire and stir well to make a smooth ganache
Mix a little more than half of the ganache with the cmshed biscuits, just enough to bind the mixture
nicely.

Line a loaf tin with aluminium foil and put the mixture into it. Press and tevel it with your hands. Keep
in the freezer for 10 minutes till set.

Demould the set biscuits on a wire rack. Place a plate underneath the rack. Heat the remaining
ganache, if need be with a tbsp of water and pour on the set biscuit mixture. Level the ganache on
the sides with palatte knife and keep it back in the fridge for 10-15 minutes to set.

Cut into 2” square pieces and decorate it with any slice of fresh fruit of your choice & serve chilled.